CREAMY WILD MUSHROOM RAGOUT
This easy mushroom ragout not only looks and tastes great, but it one of those magical recipes that shines equally as bright whether you serve it for breakfast, lunch, or dinner. We call these dishes triple threats and they're important weapons in any cook's arsenal.
Provided by Chef John
Categories Side Dish
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Stir in mushrooms with a pinch of salt. Cook, stirring occasionally, until any liquid evaporates and mushrooms are light brown, 8 to 10 minutes. Add 1/2 tablespoon butter and shallots; cook, stirring, until mushrooms are caramelized and almost tender, about 10 minutes.
- Drizzle in Cognac and vinegar; cook until liquid evaporates, 1 minute. Stir in creme fraiche.
- Stir in chicken broth, marjoram, and salt and black pepper to taste. Reduce heat to medium-low, cook until slightly thickened and mushrooms are tender, 10 to 15 minutes.
Nutrition Facts : Calories 239.8 calories, Carbohydrate 8 g, Cholesterol 52.8 mg, Fat 19.5 g, Fiber 1.5 g, Protein 5.9 g, SaturatedFat 10.4 g, Sodium 169.6 mg, Sugar 3.8 g
ROASTED POULTRY, WILD BOAR BACON, AND MUSHROOM FARRO WITH PAN-ROASTED FENNEL AND CARROTS
This is a winning-contestant recipe from Season Four of FOX's _[MasterChef](http://www.fox.com/masterchef/)_. The recipe calls for making homemade stock-using bones from game hens, chickens, or pigeons-to cook the farro in, but if you're short on time, you can substitute purchased low-sodium chicken broth.
Yield Makes 4 servings
Number Of Ingredients 34
Steps:
- In a large stockpot, combine the bones, water, carrots, onion, celery, rosemary, sage, and peppercorns and bring to a boil. Reduce the heat and simmer for about 3 hours, skimming occasionally. Strain the stock. Measure 3 1/2 cups of stock for cooking the farro, and reserve any leftovers for later use.
- Preheat the oven to 350°F.
- Cut each of the game hens, chickens, or pigeons in half then season all over with kosher salt and freshly ground black pepper.
- In a large sauté pan over moderately high heat, warm the oil. Working in batches, add the birds, skin side down, to the pan and sear until the skin is golden brown and caramelized. Transfer the birds, as done, to a roasting pan or large rimmed baking sheet and roast in the oven until an instant-read thermometer inserted into the thickest part of the thigh (do not touch the bone) registers 165°F.
- In a medium saucepan over moderate heat, cook the bacon until crispy. Transfer the bacon to a paper towel-lined plate and pour half the rendered bacon fat into a medium sauté pan and set aside. Add the shallot to the original saucepan and sauté, stirring occasionally, until translucent then add the farro and sauté, stirring occasionally, until just toasted. Add the reserved 3 1/2 cups of stock to the farro and bring to a simmer. Continue simmering until soft and tender.
- While the farro is simmering, heat the rendered bacon fat in the medium sauté pan. Add the mushrooms and sauté, stirring occasionally, until the liquid released by the mushrooms is evaporated, about 5 minutes. Season with kosher salt and freshly ground black pepper. Add the mushrooms and bacon to the farro and stir to combine. Keep warm.
- In a small saucepan over moderately low heat, bring the olive oil, sage, and peppercorns to a simmer. Shut off the heat and let the oil cool until it's fragrant with sage and peppercorn. Once cool, strain the oil.
- In small saucepan over moderate heat, bring the blackberries, currants, red wine, honey, and vinegar to a simmer. Continue simmering until the mixture is thick and jamlike, 8 to 12 minutes. Remove from the heat and set aside.
- Preheat the oven to 450°F.
- Arrange the fennel and carrots in separate baking dishes or baking sheets. Drizzle each with 1 tablespoon olive oil then season with kosher salt and freshly ground black pepper. Roast, turning occasionally, until tender and well caramelized, about 15 minutes. Transfer to a large bowl, drizzle with the maple syrup and vinegar, season with kosher salt and freshly ground black pepper, if desired, and toss to combine.
- Divide the farro among 4 plates, then top each with vegetables and poultry. Garnish the plates with the berry compote and sage oil.
WILD MUSHROOM RAGOUT WITH BACON AND FARRO
The best mushrooms for this dish are chanterelles. Hedgehog, cauliflower and oyster mushrooms work, well, too. Do not, however, use shiitakes; they have a distinct flavor that is doesn't work in this dish. In a pinch, use portobellos, but be sure and simmer to reduce the pan juices, as portobellos typically release more liquid than wild mushrooms.
Provided by Mikekey * @Mikekey
Categories Other Main Dishes
Number Of Ingredients 11
Steps:
- Put the farro into a medium saucepan, add water to cover it by two inches, pour in 2 teaspoons of salt and bring to a boil over high heat. Reduce the heat to low and simmer gently until the farro is tender, about 40 minutes.
- Meanwhile, fry the bacon in a heavy skillet set over medium heat until it is crisp, transfer to absorbent paper and let it drain. Set aside.
- Clean the mushrooms, brushing off any soil; break them into large bite-size pieces. Set aside.
- Pour off the bacon fat, leaving any bits of bacon and a some of the fat in the pan. Put 2 tablespoons of the butter in the pan, reduce the heat to low and when the butter is melted, add the shallots. Cook slowly until soft and fragrant, about 8 to 10 minutes. Add the garlic, saute two minutes more and season with salt.
- Add 1 tablespoon of the remaining butter to the pan and when it is melted, add the cleaned mushrooms, the white wine and the thyme sprigs. Increase the heat to medium and when the liquid boils, cover the pan, reduce the heat to low and cook until the mushrooms are tender. Add 1 tablespoon of the remaining butter to the pan and when it is melted, add the cleaned mushrooms, the white wine and the thyme sprigs. Increase the heat to medium and when the liquid boils, cover the pan, reduce the heat to low and cook until the mushrooms are tender. Check the mushrooms after 5 minutes; it can take as long as 20 minutes, depending on the type of mushroom used. When the mushrooms are fully tender, uncover the pan and simmer to thicken the juices. Use tongs to remove and discard the thyme sprigs.
- Crush or chop the bacon and fold it into the mushrooms. Taste, correct for salt and season with several generous turns of black pepper.
- Drain off any water that remains with the farro and spoon the farro into individual soup plates. Top with mushroom ragout, sprinkle with herbs and serve.
WILD MUSHROOM RAGOUT
Provided by Molly O'Neill
Categories side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Place a large, deep skillet over medium heat and add the butter and oil. Add the carrots, onion, celery and garlic and cook, stirring frequently, until the vegetables are tender, about 5 minutes. Clean the mushrooms, trimming or removing tough stems depending on the variety, and cutting any that are very large into smaller pieces. Add the mushrooms to the skillet and continue to cook until the mushrooms are soft and lightly browned, about 10 minutes.
- Add the stock, sherry, bay leaf and tomato paste and simmer gently until most of the liquid has evaporated, about 20 minutes. Preheat the oven to 400 degrees. Season the mushrooms to taste with salt and pepper, stir in the savory and parsley and transfer the mixture to a casserole dish. Sprinkle the top with the cheese and bake until the cheese is melted and lightly browned, about 20 minutes. Serve immediately with buttered pasta or rice on the side.
Nutrition Facts : @context http, Calories 194, UnsaturatedFat 4 grams, Carbohydrate 14 grams, Fat 10 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 5 grams, Sodium 658 milligrams, Sugar 6 grams, TransFat 0 grams
More about "wild mushroom ragout with bacon and farro recipes"
FARRO WITH MUSHROOMS AND BACON - DAVID LEBOVITZ
From davidlebovitz.com
Estimated Reading Time 6 mins
MUSHROOM RAGOUT MARSALA WITH BACON - GOOD DECISIONS
From gooddecisions.com
WILD MUSHROOM RAGOUT RECIPE - GRACE PARISI - FOOD
From foodandwine.com
5/5 Total Time 20 minsAuthor Grace Parisi
- In a large deep skillet, heat the olive oil. Add the pancetta and cook over moderately high heat, stirring, until golden, about 5 minutes. Using a slotted spoon, transfer the pancetta to a plate; leave the fat in the skillet.
- Add the mushrooms to the skillet and cook over moderately high heat, stirring occasionally, until lightly browned and softened, about 8 minutes. Add the shallot and thyme and cook, stirring, until the shallot is softened. Add the Madeira and cook until evaporated, scraping up any browned bits on the bottom of the skillet. Stir in the cream, season with salt and pepper and simmer until the ragout is slightly thickened, 2 to 3 minutes. Just before serving, stir in the pancetta.
BEST FARRO WITH WILD MUSHROOMS RECIPE - THE YELLOW TABLE
From theyellowtable.com
WILD MUSHROOM FARRO RISOTTO | RISOTTO RECIPE | SPOON FORK BACON
From spoonforkbacon.com
FARRO WITH WILD MUSHROOMS | TRIED AND TRUE RECIPES
From triedandtruerecipe.com
WILD MUSHROOM RAGOUT RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
FARRO WITH WILD MUSHROOMS AND HERBS RECIPE | BON APPéTIT
From bonappetit.com
WILD MUSHROOM RAGOUT RECIPE | SIDECHEF
From sidechef.com
WILD MUSHROOM RAGOUT RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
WILD MUSHROOM RAGOUT WITH BACON AND FARRO RECIPE
From recipezazz.com
VEGAN MUSHROOM RAGOUT WITH FARRO - FOOLPROOF LIVING
From foolproofliving.com
BACON AND MUSHROOM RAGOUT | JONES FOODSERVICE
From jonesdairyfarmfoodservice.com
WILD MUSHROOM RAGOUT WITH FARRO RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
FARRO RAGOûT WITH MUSHROOMS, GARLIC, AND POACHED EGG RECIPE
From jamesbeard.org
FARRO AND THREE MUSHROOM RAGOUT - HEALTHY RECIPES | AUSTRALIAN …
From naturalhealthmag.com.au
WILD MUSHROOM RAGOUT WITH BACON AND FARRO RECIPE
From recipezazz.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love